Adam Liaw’s cauliflower and ricotta spaghetti

Name: Adam Liaw’s cauliflower and ricotta spaghetti
Cook time: 30 min
Ingredients: 500g spaghetti; ¼ cup olive oil; ¼ cauliflower, finely chopped into very small florets; salt and black pepper, to season; 375g smooth ricotta; 100g grated parmesan, plus extra to serve; zest and juice of ½ lemon; 2 tbsp finely shredded parsley

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Cook Time: 30 minutes

Servings: 5

Author : Adam Liaw

quick and easy cauliflower pasta

Adam Liaw’s cauliflower and ricotta spaghetti

Ingredients

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500 grams spaghetti¼ cup olive oil¼ cauliflower, finely chopped into very small floretssalt and black pepper, to season375 grams smooth ricotta100 grams grated parmesan, plus extra to servezest and juice of ½ lemon2 tbsp finely shredded parsley

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Instructions

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Step 1

Bring a large pot of salted water to the boil for the pasta and add the spaghetti. Heat a large frypan over medium heat and add the oil. Add the cauliflower and season well with salt. Fry, stirring occasionally, until well browned. Turn off the heat but leave the cauliflower in the hot pan.

Step 2

When the spaghetti is al dente, add it to the cauliflower with about ½ a cup of the pasta water. Add the ricotta, parmesan, lemon zest and juice and parsley and toss everything together until the ricotta and parmesan form a creamy sauce. Season well with black pepper, then serve with extra parmesan.